Classic Upside Down Cake (Updated)
Total Time
Prep: 20 min. Cook: 30 min.
Makes
8 servings
Ingredients
1 yellow cake mix*
1 instant vanilla pudding mix
4 large eggs
1 1/2 C. (pineapple juice from can and enough water to make)
1C. butter, divided (1/2 melted, half thin slices)
1 small bottle of maraschino cherries
1 reg. sized can of sliced pineapple (I use Dole)
1 C. coarsly chopped walnuts
3/4 C. packed brown sugar
Directions
Preheat oven to 350 degrees.
Prepare a 10" skillet for baking with butter flavored cooking spray. Drain canned pineapple, reserving juice. Arrange pineapple slices in the bottom of the skillet and halve the remaining slices to go up the sides with the round side at the bottom. Place cherries in the center of each slice, even the 1/2 slices going up the sides. Sprinkle chopped walnuts all over the pan, and dot with the other 1/2 C slices of butter. Combine cake mix, pudding mix, water & pineapple juice and eggs just until moistened,then add the melted butter. Beat until well combined. Pour into skillet. Bake until done; knife or wooden pick inserted in center comes out clean. Time varies with ovens; but likely about 35-45 min. I've found some take as much as an hour...but not always--so watch. Cool in pan on a cooling rack for 10 minutes. Invert on serving platter, and return to racks to continue cooling.
